Ingredients;

For the sponge:

170g softened butter
170g caster sugar
2 eggs
170g self-raising flour

For the icing:

Freshly-grated rind of 1 lemon
Freshly-squeezed juice of 1-2 lemons (I used the juice of one and a half lemons, so add the juice of one and then taste)
110g caster sugar

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Preheat your oven to 180 degrees Celsius.

Put the butter, sugar, flour and eggs into a bowl, or into the bowl of a food mixer. Mix gently to combine.

Spread the mixture evenly into a well-greased Swiss Roll tin or a 9-inch cake tin. Bake in the preheated oven for 20-25 minutes, until golden-brown and well-risen.

Meanwhile, mix the icing ingredients together, and pour over the sponge as soon as it comes out of the oven and leave to cool. Cut into squares/slices and serve.

George says
“This goes great with Strawberry Ice Cream as a Dessert”

With thanks to TheLovingSpoonful for the recipe.